Gelatin Free Apple Cinnamon Sorbet with Vanilla
Warm spiced apples, floral Ceylon cinnamon, and a whisper of vanilla come together in a frozen dessert that tastes like autumn in every spoonful. The process is beautifully straightforward — the apples are simmered down with honey and sea salt until they're completely tender, then blended silky smooth and frozen into a clean, refreshing sorbet. Because the recipe relies entirely on whole fruit, honey, and spices, there's no need to scrutinize labels for hidden gelatin or other setting agents that sneak into so many store-bought frozen treats. The double-blend technique — freezing the purée solid, then blitzing it again — is what gives this sorbet its creamy, scoopable texture without any stabilizers or additives. A squeeze of fresh lemon juice brightens the whole thing and keeps the apple flavor vivid rather than flat. Serve it straight from the blender for a soft, almost mousse-like consistency, or pop it back in the freezer for a firmer, more classic scoop.
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Learn more →Ingredients
4 servings
- 4 medium apples (about 1 ½ lb), peeled, cored, and roughly chopped
- ½ cup water
- 3 tbsp honey
- ¾ tsp ground ceylon cinnamon
- ½ tsp vanilla powder
- 1 tbsp fresh lemon juice
- 1 pinch fine sea salt
Instructions
- 1
Combine the chopped apples, water, honey, Ceylon cinnamon, and sea salt in a medium saucepan over medium heat. Bring to a gentle simmer, then cook, stirring occasionally, until the apples are completely tender and beginning to break down, about 12–15 minutes.
- 2
Remove the pan from the heat and stir in the vanilla powder and lemon juice. Let the mixture cool for 10 minutes.
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